highchef

It dawned on me today: Mom sometimes did not have a clue. I knew she wasn't a foodie like i am when she asked me why I only use butter, when margarine is so less expensive. I got used to stuff like that, and just learned to live with it. Then I found myself cleaning my dishwasher. I guarantee she never even thought of that. The microwave yes, but the dishwasher?? Yes, they too must be cleaned. On the inside. Whod' thought It?? So for all you other neophites out there, Palmolive power dissolver works well. Do the part where the washer is open and you can get to the hinge. Then do the outside edges that close when the washer is. Throw the rag away, you really don't want to look at it.Another use for this wonder cleaner is the threshold of your door. Just don't let it sit too long. There are others, cooking stories....margarine for butter etc.. yuk. but she did manage to raise 8 kids, and anyone we brought home, so I cannot fault her dedication to her family. Maybe I should start a thread of things our mothers taught us instead?? But for now, watch out for that damn dishwasher. Run some bleach inside on a rinse cycle too. Does wonders.

Sometimes it's not easy to get results when you do a search on this site. So please be nice when someone has posted and just give the links....I have had some terrible times with the search here, and it does need a bit of tweeking. Be Nice..... edit: has, have... the site search is a bit difficult, and would it be that hard to put up a spell check?

Question, I also have the E Guitard couveture, will this recipe 'do' with the white chocolate as well? I have boxes of both. This seems like an ideal recipe, as I assume when chilled it remains liquid. You serve this how? With what? Have you used it as an ingredient in say a strusal like cake? Forgive the questions, I will make the sauce anyway even if just to use on icecream, it just seems like it could do a lot of things... ← No because once you put cocoa powder in it, its not white chocolate anymore. And yes, for the richness you need the cocoa powder. ← duh. Thanks, I needed that.

Question, I also have the E Guitard couveture, will this recipe 'do' with the white chocolate as well? I have boxes of both. This seems like an ideal recipe, as I assume when chilled it remains liquid. You serve this how? With what? Have you used it as an ingredient in say a strusal like cake? Forgive the questions, I will make the sauce anyway even if just to use on icecream, it just seems like it could do a lot of things...

Thom, I noted the fresh seafood in the market as well, and wished I had access to a kitchen to cook it. It was a good sign. I agree about the bakery, it had parisian LOOKING food, but actually pretty well sucked. When a 12 year old takes 1 bite out of a pastry that is chocolate inside and out and leaves the rest on his plate, you know its not a good sign. We did have lunch at a small place on the outside of the square towards the church. It filled the kids up with no complaints. I can't wait to go back either. It really is a beautiful part of a beautiful country... Patty

trinity, a nice name for a girl as well (looks like I did well having boys)

We can still get it at the local Albertsons and Kroger, and it's a very convienent thing for last minute gumbo, jambalaya, soup etc. I haven't noticed the change at Sam's, but I guess it's the most cost efficient way to do it. Another big trade off for a couple of cents off. Same old Same old. Support your local stores and pay an extra dollar or 2. It'll probably save you money anyway, when you don't buy all that crap that they offer at the end of every food isle! You know though, if you go at noon, it's like having lunch on the house.

anything on a stick, and anything fried, including icecream and mars bars. meat pes, served in silver mining buckets?? Sorry, I'm having trouble with the fine dining and street food concepts together. Unless you serve the above on white china, I'm not sure how to pull it off, except to high end every aspect of it, down to and including the place settings.

fyi, the icing is done, but doubled. What we usually do is to double the icing so that we can frost the sides of the cake. This takes A LOT longer for the frosting to cook, just beware. Also, I have 'issues' with this recipe (the original), for example: usually you add the vanilla at the end, after cooking. When you use vanilla on heat I've understood that it screws up the vanilla flavor. don't know how, but I've always understood it to be so. My point is that, when doubled, I'm using 3 tsp. of vanilla. I'm thinking I could use the original 1 1/2 tsp. and stir it in when the mix comes off heat the other is that the original does not use toasted pecans. I think this is the ideal. That said, I ruined 7 bucks worth breaking up yet another sibling thing. It'll work, I could almost wish it didn't....then they wouldn't ask again! but that would take out the joy. I do like doing this, and I like tweaking things. I really think that what you (literally) bring to the table is important. This will be perfect. I've promised. and I will supply pic's as soon as I read the tutorial. It's all good.

I agree with all of the above. I dug out my issue of Cooks to see what else they had to say. To counteract the almost non-existant choc. flavor (I just made the German's cake last week, so results are still in my head) I subbed semi sweet and coco powder. I didn't worry about adjusting the sugar, as I agree with Cooks..the cake is too sweet as written. ! I really think the above subs add a good flavor, even with keeping the buttermilk. I also like their idea of adding the whole eggs instead of separating and whipping and folding etc. Anything to save a step!And the icing is overkill imo, but is soooo addicting. It really is a favorite though, and when someone wants it for their birthday I comply. Cake is out of the oven, I'll start the frosting and put it together in the morning. Thanks, everyone. I cannot give the bottom line on the flavor until the birthday girl blows out the candles, but I can say that it sure smells richer, and the color is not as anemic.

I thought there was one, but couldn't find it. Thanks, it alludes to the Cook's article as well.

I'd like to follow the recipe for the 'german's chocolate cake, question is what can I sub for their brand of chocolate? The box says only that it's a sweet chocolate bar. My sister is convinced that only the German brand will do for the German chocolate cake, I say you can make it better with a better quality chocolate.... So, I've got Schaffenberger bittersweet and semi, also a 99% unsweetened. I'm using good butter etc, so why not use a better chocolate? The chocolate flavor is really just water and chocolate melted together and mixed into the batter. It is not in the frosting at all, but if I use my good stuff, I'll probably announce it with curls on top. So what do you think????

But....then again, they all may have originated independantly of each other. Given that the beans and rice together make a complete protein, it may have evolved as an inexpensive and tasty dietary opportunity! I threw John Folse's name out there for 2 reasons..the first is that he's a pretty meticulous historian, and second he is a teacher, Or at least he runs a culinary program South of New Orleans in Thibideaux @ Nicholls State. You've got some great leads, now sic em.

Then I would contact John Folse directly.

It's a very common dish allover SOUTH Louisiana, not so much north of Alex. It's a very ingrained thing, cooking it on mondays. That's also when I do the bulk of my laundry, and I like redbeans because I can start it early, and let it go all day. It's on every resturant menu around. I think it's a 'northern' variation of black beans and rice, and came up from the islands. I'll ask the neighbors and see what they were taught. I've always assumed the redbeans were indiginious here, or so easily grown that it replaced black beans. Another lead might be to look at Africa. Gumbo, so identified with south louisiana, is a variation of an African dish...or so I've read. Good luck with that. It is an intrigueing question.

I cannot resist buying gourmet items on sale. I've bought all the jams and preserves we have at discount stores...Marshall's, Tues. a.m. etc. They're a good way to explore flavor combinations and give me ideas for when I'm inclined to can my own. This trip I bought 2 jars of orange blossom honey, from Italy. Since honey keeps so well I didn't hesitate to buy them when they were marked down to 5$ from the original 20. I'm looking to do something different. I'd like some recipes and/or ideas. One I had was to help out a friend who's having a dinner party, and bake a brie w/puff pastry and pour honey over the warm dish and serve w/ water crackers. Kept warm on a plate on a warming tray. Then I started imagining Italian cheeses somehow incorporated into a dish with honey...then went back to the puff pastry (I want to do it right, I ordered the pastry from Defours) and imagined an apple tart, w/cheese. Problem is apple and orange doesn't ring right to me. Maybe I'm over thinking the orange flavor of the honey. So, if you had the honey, what would you do with it to show it off to it's best advantage? I want to have fun with it. EDIT: I had to edit my edit...another first!

The whole wheat carrot cake is really good. It may not be as healthy as it sounds though, because it contains 10 tablespoons of butter. It doesn't bother me, because I love butter and all the other ingredients like honey, whole wheat flour, carrots, etc. kind of balance it out. Look at it this way, at least you're not using 3/4 cup of vegetable oil like you would in a regular carrot cake recipe. there is no white sugar, just honey and half the flour is whole wheat. It's a good compromise. Let's call it 'healthier' carrot cake! Especially if you leave it without any icing. It really does not need it. This would make awsome muffins...next time. I cannot figure out how to do pictures, I have taken them though. If you lead me through it, I can post them to show you. If not, think of it as a perfect muffin textured carrot flavored morning glory type of thing. Except for the butter it's perfect!

I am going to try Rose Levy Beranbaum's Golden Wheat Carrot Ring in about 5 minutes, or whenever I find my ring pan, whichever... I discovered I had all the ingredients for this while perusing the book this morning. I'm just going to call it cake, and see if the boys eat it! It's in "The Cake Bible". I'll let you know this p.m. how it turned out.

Ling, I think part of the appeal of the cake is the carmalization of the pineapple with brown sugar. That said, I think the jellyroll, pineapple mousse would impart the same basic taste, but you need to add brown sugar in there somewhere. I suggest the sauce. Maybe with a bit of bourbon? sorry, Canadian whisky? I see someone has addressed the brown sugar aspect...

Before you buy, I'd make sure the cake pans of whatever diameter are 2" high. This will get you through about any regular cake recipe. I have 4 9"X2" round and the same in 9" square. I have 4 half sheet pans with sides, for cookies and sheet cakes, rolled cakes etc. The thing I use the most though (besides the square pans, which are ideal for brownies and bar cookies as well) are small loaf pans. These work beautifully for the holidays. You can freeze half and bring them out before company comes etc. Any recipe that calls for a loaf pan can be baked in the smaller pans, just watch them cause they obviously won't take as long to cook. This is great for gifts, bake sales, church events etc. I have a tart pan w/removable bottom that I got from a McCall's mag. a long time ago that is a wonderful thing. Quiche, tarts, pies, anything with a crust will do wonders. I don't know where one would find it anymore, but I believe it's made by Chicago Metallic. I have an angelfood pan w/removable bottom, as well as one that isn't. I also pick up pyrex pie pans when I see them on sale. sometimes you can get them for 2/5 bucks, which is a small enough price to pay if your giving someone a pie and don't want to use Emile Henry. After all, you really never know if your gonna get it back. I don't use tin pie pans though, they're cheap, but burn my crust.

which is why we don't make these, or divinity etc. on a hot, humid day, and we've had years where the first cool front didn't arrive until Jan.. This is not one of those years apparently. Today would be a very good day to make pralines...would be, but the pecans aren't down yet!! They are in the stores now though, but I'll wait until the local crop comes in. Thanks for the recipes, I'll need to compare them to my fav's and see if there's any difference. I like creamy, but not too creamy. You should be able to break a hunk of pecan off with a soft snap, if that makes any sense. I guess we're all gearing up for holiday gift giving.

why not use a grahm cracker crust instead? Or, use the grahm cracker recipe and cook it in a pan instead of rolling it out? that way you could get it as thick as you wanted..

what eileen said.

oh, no...not the louisiana tomato wars again. maybe we could make a map, and figure it out once and for all yes, roux I sayd! and also tomatos, but also file'...sorry, but It's necessary.

Update on peanut butter cake: 12 yr old says: dry( this is a buttercake) and, get this, 'too peanutbuttery...like a reese's but heavy on the butter'. so all the pb fans out there... loose 1/4c of the real butter...add veg. oil inplace. I'd try it again tomorrow, but I have a special birthday request. I have downloaded the pic's, but I can't figure out how to add them tonite. If you need to know, though, it's a different crumb. very flakey. I may have overmixed. use condensed milk instead of milk in the cake. I really think this will add the richness the cake needs without screwing it up. I had to do a lot of brushing before trying to frost. try another choc. sauce, instead of the store stuff. (I have a killer one). Frosting too was too thick, heavy on the syrupy sweet cloying taste, but deconstructed could probably be pretty cool. I think: the cake is salvageable with the 1/4 c of oil, the choc. frosting should be a glaze with nothing to do with peanut butter and basically we have a whole new recipe for the world. I swear I will make these corrections and let inquireing minds know.(so, does that take the cake?)